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The hearty flavor of corn flour products like tortillas and taco shells is
largely the work of a natural compound identified by ARS scientists. They have
pinpointed 2-amino-acetophenone as key to flavor and aroma of yellow corn
tortilla flour. Twenty taste panelists were enlisted to nose out the correct
compound from a field of 30. The information can help foodmakers check the
quality of their products.

Ever consider growing your own fiery cayenne pepper? We've bred a new hot
pepper that's 20 times hotter than the typical cayenne, and it's ideal for
growing in the home garden One plant will produce at least 134 pepper pods, and
it grows just about anywhere in the United States.